tag:blogger.com,1999:blog-27945607.post3565222459718511946..comments2018-05-15T19:53:17.253-04:00Comments on Dave's Cupboard: Capicola 2010Davehttp://www.blogger.com/profile/17866627809585257034noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-27945607.post-14484079620939232292012-01-31T14:45:09.569-05:002012-01-31T14:45:09.569-05:00I think you can freeze it.I think you can freeze it.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-7474267785180559752012-01-29T21:20:50.397-05:002012-01-29T21:20:50.397-05:00Dave
Can you freeze capicola after you slice it,...Dave<br /><br /> Can you freeze capicola after you slice it, I do this with lonza .<br /><br /> Thanks<br /><br /> JohnAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-20096736133631527362011-12-21T21:42:47.580-05:002011-12-21T21:42:47.580-05:00Dave,
I have been reading your blog for the past...Dave, <br /><br />I have been reading your blog for the past year and are ready to start my own batch in the coming weeks. I saw early you live near Hartford, CT. I am from New Britain, CT. I plan on curing in my attic so i hope to have the same results as you. Thanks for all the info.<br /><br />DeanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-91889511263803243882011-11-17T07:16:07.544-05:002011-11-17T07:16:07.544-05:00how long can you keep cured store bought cappicola...how long can you keep cured store bought cappicola? one year, two? Sometimes I see really good sales ($3.50 lb) for 2-4 lb size cappicola... How long will they store?jollymoonnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-81895502897751850202010-05-31T20:47:58.985-04:002010-05-31T20:47:58.985-04:00Karen - I get the #16 size casing from www.sausage...<b>Karen</b> - I get the #16 size casing from www.sausagemaker.com. It seems to be the perfect size for capicola.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-19831379663098013762010-05-31T13:12:14.983-04:002010-05-31T13:12:14.983-04:00Just want to know where to buy the elastic netting...Just want to know where to buy the elastic netting and what size?<br /><br />Thanks<br />KarenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-47544288030958949162010-01-26T06:36:44.233-05:002010-01-26T06:36:44.233-05:00Robert: Good luck, and I hope your capicolas turn ...<b>Robert:</b> Good luck, and I hope your capicolas turn out well. Let me know. <br /><br />And if you ever make it down to the Hartford CT area, send me an email. It&#39;s be great to meet you.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-27892998318300840752010-01-26T02:47:50.020-05:002010-01-26T02:47:50.020-05:00Well I decided to do my 6 Capicolas with nylon cas...Well I decided to do my 6 Capicolas with nylon casings today and was lucky to find some netting from Italy that fit way more snug then then netting i found in Montreal Canada. I followed you Dave step by step execpt for the casing i used nylon. I&#39;ll wait the 12 weeks and let you know what gives. Again, I wanna TY for everything.<br />PS Dave if ever you are in Montreal let me know, so i can offer you my wine and hospitality!Robertnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-91383547456277923622010-01-25T10:52:33.135-05:002010-01-25T10:52:33.135-05:00Robert: that&#39;s the first time I&#39;ve ever he...<b>Robert</b>: that&#39;s the first time I&#39;ve ever heard of that, but I can&#39;t think of any reason why it wouldn&#39;t work.<br /><br />I&#39;ve never had a casing rot, but I have had some interesting-looking molds develop on them. For the most part, the molds never penetrate through the casings, and they&#39;ve never been harmful varieties, only the beneficial kinds.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-89129649902174610842010-01-25T09:34:53.232-05:002010-01-25T09:34:53.232-05:00Thanks Dave. Hey just yesterday I someone told me ...Thanks Dave. Hey just yesterday I someone told me he puts his Capicoli in a nylon stocking rather then regular castings for aging. He then puts them in the elastic netting and ages. Hes been doing it for 20 years and says they come out fantastic. He apperently had a bad expierience with castings that rotted and now does this. Have you ever heard of this??Robertnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-8106457514387832062010-01-24T22:08:01.691-05:002010-01-24T22:08:01.691-05:00Michael: Cutting the loins down to fit in the mid...Michael: Cutting the loins down to fit in the middles that you have will work, and the capicola will come out just fine. The only thing that you&#39;ll need to do is be extra vigilant checking on them. They will take less time to cure and dry than a full-sized loin - start checking them for doneness after about a month. You&#39;ll know when they&#39;re done because they will be firm and barely yield to the pressure of a gently squeeze. I&#39;m guessing they&#39;ll be ready after a little over 8 weeks, but be patient because of your curing conditions and the size of the loins. <br /><br />Good luck!Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-27739094862058131052010-01-24T15:27:35.738-05:002010-01-24T15:27:35.738-05:00Thanks man, I&#39;ll have try that next time I gue...Thanks man, I&#39;ll have try that next time I guess, the guys here mentioned that, but don&#39;t have them. For now I guess I&#39;m gonna cut the pork in half and make some skinnier capicola. Should be a stronger flavor I&#39;m guessing, which will be nice. Thanks again for the help and quick responses.Michaelhttps://www.blogger.com/profile/15658305352309995075noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-38753641770437626012010-01-24T15:21:21.659-05:002010-01-24T15:21:21.659-05:00Michael: Ask for beef bung cap. They&#39;re clos...Michael: Ask for beef bung cap. They&#39;re closed on one end and about eighteen inches long or so. If you can&#39;t find them locally, you can order them from sausagemaker.com but be warned that they&#39;re going to cost you about five dollars each (each one will hold two half-loins.)Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-63727290595980366652010-01-24T12:42:02.803-05:002010-01-24T12:42:02.803-05:00Thanks so much you are awesome. Unfortunately now ...Thanks so much you are awesome. Unfortunately now I&#39;ve hit a pretty big roadblock, my beef middles are closer to an inch and a half wide than 3 1/2 inches, and the only place in the Portland OR area that appears to sell them tells me that&#39;s as big as they come. Any suggestions?Michaelhttps://www.blogger.com/profile/15658305352309995075noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-32888783471027747762010-01-23T23:17:14.494-05:002010-01-23T23:17:14.494-05:00Robert: As long as the temperature is cool enough...<b>Robert:</b> As long as the temperature is cool enough to keep the pork cool while it&#39;s aging, there shouldn&#39;t be any reason for either the wine or the meat to spoil. My own curing room is a closet in my attic; I&#39;ve never done anything special to it other than add rods to hang the meat and line the floor with newspaper to catch drips during the first couple weeks of curing. The capicolas are not very fussy about where they hang and seem to be a lot more resistant to spoilage than we give them credit for.<br /><br /><b>Michael:</b>You should feel free to experiment with herbs and spices as you wish. My own desire to fiddle around with the traditional recipe led me to try the very non-traditional hot cure we used this year. I think I would use dried herbs rather than fresh, though, because it&#39;s easier to control the flavor level from batch to batch. And yes, you can move the capicola to the fridge if you&#39;re worried about the temperature getting too warm in your curing area. Last year, one of my capicola was nowhere near done by the time the attic started warming up for the year. So I just took it down and put it on one of the shelves in the fridge, all the way in back, for another month. It came out great. I&#39;m less sure about cooking it. By the middle of the curing time it&#39;s already lost a lot of moisture, but will still be soft and very moist toward the center. I suppose you could cook it like a country ham, but I have no experience with it and I really can&#39;t give you any reliable guidance for that.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-26774834079169843262010-01-23T12:48:02.066-05:002010-01-23T12:48:02.066-05:00First off thanks for the step by step posts last y...First off thanks for the step by step posts last year, I just stumbled on them recently and have some pork curing right now, just about ready to be rinsed and put in casings.<br />I have a few questions though. Is it reasonable to add herbs like oregano to the spices before aging? If it starts to get too warm can I put the meat in the fridge during the hottest hours of the day, and rehang it when it cools down? Also what happens if you take the meat down early and cook it rather than leaving it up the whole 3 months?Michaelhttps://www.blogger.com/profile/15658305352309995075noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-64136958177115100482010-01-23T12:12:48.738-05:002010-01-23T12:12:48.738-05:00I would like to say thank you for taking the time ...I would like to say thank you for taking the time to post this. I started to cure Capicola for the first time and looking forward to it. I would like to ask for aging the Capicola is ok if its aged in a room where I store my demi-johns of wine? Is there a chance the wine or the meat wont age well or spoil?? I have heard this from some Italians.Robertnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-28895701383544167312010-01-19T10:08:25.071-05:002010-01-19T10:08:25.071-05:00You lucky man, you have an attic. I am an envious ...You lucky man, you have an attic. I am an envious apartment dweller without a place to hang meat. If my wife came home to some lovely pork loins swaying in the breeze in my kitchen, I would be residing in my truck. I am however, exploring the idea of getting a small wine fridge to perform some hacks on. I have heard for small scale sausage ageing they work very well.Mr.Davehttps://www.blogger.com/profile/04368129151780301544noreply@blogger.com